Here’s Why You’ve Never Eaten Raw Potatoes (And Why You Should Keep it That Way)

Potatoes are a staple in countless recipes and hold the title of the most consumed vegetable in America. From fluffy mashed potatoes to crispy fries, there’s no end to the delicious possibilities. However, have you noticed that all these recipes call for cooked potatoes? There's not a single recipe featuring raw potatoes, and you’ve likely never thought to dip a raw potato in hummus. And for good reason!

The Risks of Eating Raw Potatoes

Raw potatoes carry several risks that make them unsafe to eat. One primary concern is the presence of solanine, a natural toxin found in potatoes. Solanine is part of the potato’s defense mechanism against pests and diseases, but it can cause unpleasant symptoms in humans, such as nausea, headaches, and digestive discomfort. Cooking potatoes reduces solanine levels, making them safe for consumption.

Another issue with raw potatoes is their high starch content. Uncooked starch is difficult for the human digestive system to break down, which can lead to bloating, gas, and general digestive distress. Cooking transforms the starches into a more digestible form, ensuring you can enjoy your potatoes without any tummy troubles. So, while a raw potato might look tempting in the produce aisle, it's best left uncooked.

Texture and Taste Troubles

Apart from safety concerns, raw potatoes just don’t have the right texture or taste for eating. They are hard, crunchy, and somewhat bitter due to their natural compounds. The cooking process softens the potatoes, bringing out their natural sweetness and making them palatable. Think of the difference between a crunchy raw potato and a tender, buttery mashed potato – there’s no contest!

How to Ensure Your Potato is Cooked Through

Now that we’ve established why raw potatoes are a no-go, let’s talk about how to ensure your potatoes are cooked through. The best way to check is with a fork or knife. Simply pierce the potato – if the utensil slides in easily with little resistance, the potato is cooked. For baked potatoes, you can give them a gentle squeeze; they should yield to pressure if fully cooked. Another trick is to cut a small piece and taste it; it should be tender and flavorful.